Cannelloni Diablo

Cannelloni Diablo, really really spicy!

Call this culinary masochism or whatever term you want but I do love eating spicy food. The hotter the better. It makes you sweat all over, makes you feel numb and gives you that strong sensation to reach out for a glass of water (although people highly advise to avoid drinking water and to chew a piece of bread instead if we want to rinse out that spicy taste in our mouth).My strong affection for spicy food was nurtured at a young age for my parents adore hot chili pepper. It is always served on the table freshly cut from the backyard. Certainly that liking for spicy food is an acquired taste. Although I have lots of friends who abhor anything spicy I always encourage them to try it to appreciate not only the sensation but also chili's health benefits.

When I used to live in Japan, I never fail to have lunch at my favorite Ramen House not far from where I live, because it is the only place I can eat noodle soup at their different degree of spicyness. And it's been quite a long time I haven't had that culinary sensation.

So I thought why not with my favorite pasta dish. After all I am masochist, slave to my culinary cravings.

I hope Joanna (Joanna's Food) loves spicy food too for I am sending her this Cannelloni Diablo , for Weekend Herb Blogging that she will be hosting this week. This is a wonderful blogging event created by Kalyn.Canneloni Diablo4 persons

Start by cooking your pasta. I normally use lasagna pasta when I do canneloni because its easier to fill them up and just roll them to form the canneloni shape. In a large casserole boil water with salt and 1 tablespoon of olive oil. Put the pasta and cook depending on the cooking instruction. Once the pasta is cooked start by preparing the stuffing. Heat a pan with oil, start by sautéeing the garlic, onion and pepper. Afterwards add the meat. Cook for about four to five minutes or until the meat has changed color. Add the salt, pepper and cayenne powder. Put this stuffing inside the canneloni. Arrange the canneloni in a baking dish and pour over the chopped tomatoes and sangrita. Bake in a preheated oven at 180° celsius for 20 to thirty minutes.

I really liked spicy foods growing up, and I still do, but I can't handle it as hot as I used to. I think it's because those around me don't care for really spicy, so after years of toning it down, I don't have the tolerance anymore. But this dish looks fantastic!

I used not to be able to handle too much heat, but I'm with you. Hot is best! Especially as summer rolls around.

-Elizabeth

P.S. You might neeeed to try our favourite pasta dish: Spaghettini with Hot Chillies and Broccoli (or Rapini) The thing I really like about blackening whole chilies is that people who like their food less spicy can pick out the chillies and leave them on the side of the plate (or hand them to the chilihead) I generally eat about one blackened chilli per dinner. My husband eats the rest....